This is another gourmet dinner on the go with a bit of pre-planning and using the slow cooker to do all of the work for you. With rich red wine flavour and earthy mushrooms, this dish is perfect for keeping you warm from the inside out on those chilly camp nights.
1kg stewing beef (chuck, gravy)
1 large onion, peeled, diced
1 stalks celery, diced
2 carrots, peeled, finely diced
3 cloves garlic, crushed
1 tablespoon all purpose flour
1 cup red wine
1 beef stock cube, in 1 cup of hot water
400g tin tomatoes
1 teaspoon dried thyme
500g mushrooms, sliced
- Heat a large fry pan over high heat with a teaspoon of oil. Cook beef in batches, searing well on all sides to develop colour. Remove and set aside.
- Turn heat down to medium, add more oil as required and cook onion, celery and carrot for 5 minutes whilst stirring. Add garlic and cook for a further 2 minutes whilst stirring.
- Add flour and use a wooden spoon to scrape the bottom of the pan, cooking for 1 minute. Add remaining ingredients and season well with salt and pepper.
- Add beef to the slow cooker, pour over sauce, cover and cook for 4-5 hours on low. Alternatively place in heavy bottomed oven dish covered with a lid in a slow oven for 3-4 hours.
- Allow to cool before dividing into portions and freezing in ziplock bags.
- Using a slow cooker allows you to make this ahead of time with minimal effort
- If the sauce is not thick enough when finished cooking, combine 1 teaspoon of corn starch with enough cold water to make a runny paste and slowly add to the sauce to thicken.
- Diced lamb shoulder can be used in place of beef
- Extra vegetables such as peas and beans can be added for the final hour of cooking
- Wine can be omitted and additional stock used in place